20 Best Leftover Brisket Recipes - The Three Snackateers (2024)

FAQs

How long is leftover brisket good for? ›

Wrap whole or sliced leftover brisket and its juices in aluminum foil and store in a ziptop bag or airtight container in the refrigerator for up to four days, according to the USDA. 1 Whole pieces retain moisture better than slices, so wait until after reheating to slice the meat if possible.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

Cook it at 275 degrees farenheit, once the internal temp is 135 wrap it in butcher paper until internal temp is 205. Let it rest for an hour at least. Guaranteed tender brisket.

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Storing Fresh Brisket

A fresh brisket will be fine in the coldest part of your refrigerator (35 to 40 F) for up to five days before cooking and up to eight days if your refrigerator section is kept at a temperature lower than 34 F.

Reheat it in a moist environment: One of the easiest ways to soften a dry brisket is to reheat it in a moist environment. You can do this by placing the brisket in a covered dish with a small amount of beef broth, water, or tomato sauce. Cover the dish with foil and bake it in the oven until it is heated through.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Reheating the brisket whole, and then slicing it when it's time to serve helps keep the brisket from drying out.

Remove the brisket from the fridge, take it out of the liquid, and slice it up. It's easier to do this when the beef is cold, as it holds together better. Lay out the brisket slices in a single layer on a baking sheet and pop them in the freezer for a flash-freeze.

Add Moisture

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Does apple cider vinegar tenderize brisket? ›

Pour apple cider vinegar over the brisket. The vinegar will help tenderize the meat and will add sweetness to it. Proper brisket should be cooked low and slow in a smoker, using wood or charcoal.

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.

Purchase a whole fresh beef brisket (not corned) or 2 center-cut pieces. Oven-braise the brisket up to 2 days ahead; chill meat and pan juices separately. To serve, slice meat and reheat in sauce.